Linguine Puttanesca

Linguine Puttanesca
(serves 2)
(Adapted from Dom Deluise's "Eat This" Cookbook)


1 tbsp olive oil
1 garlic clove, sliced
1 can whole unsalted tomatoes with their sauce
2 sugar cubes (or 1 tsp sugar) - optional **see note
1 cup Kalamata Olives, chopped
3 Basil leaves, chopped
2 drops Tabasco sauce (optional)


1. Sauté the garlic in the olive oil over medium low heat for about a minute. Add the tomatoes and sugar; and simmer for 10 minutes.

2. Add the olives and basil. Simmer uncovered for 20 minutes, stirring gently until sauce slightly thickens. Add the Tabasco at the end.

Serve on linguine.

**note: If you are using your home canned tomatoes, you probably don't need the sugar. But if you use store-bought tomatoes, you probably will because store-bought tend to have a tang or bitterness to them, it's subtle, but once you add the sugar, you can really taste the difference.

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